Sweet-and-sour BBQ Meatballs

Serves 8 adults

 

Ingredients for the Sweet-and-Sour sauce:

8 oz can of tomato sauce 

8 oz water

1 cup Brown sugar 

1/2 cup white vinegar

1/2 cup BBQ Sauce

2 tsp Worcestershire sauce

2 tsp prepared yellow mustard

Combine sauce ingredients and blend thoroughly. Let simmer on LOW while making the meatballs

Ingredients for Meatballs:

2 pounds lean ground beef

1 cup quick oats

2 Eggs, Slightly beaten

2/3 cup  Onion finely chopped

1 and 1/2 teaspoons salt

 One pinch of black pepper

 2 tsp Worcestershire sauce

2/3 c. Milk, or prepared powdered milk

Combine all ingredients with clean washed or gloves hands.

Form into balls about 1 inch to 1 and 1/2 inches in diameter. Place in a casserole dish in a single layer. Use a stainless steel industrial pan, OR cut the recipe in half for a 9x13 inch pan. 

Cover with sauce. Bake 375 degrees for 30-40 minutes. 

When I make this recipe, i make a large batch of meatballs w/o the sauce and bake them for 30 min at 350 degrees.  I heat as many as I want to use day of in the crock pot with the sauce.  I freeze the rest for future use.  Because they have no sauce I can use with any sauce I want to put on them: Spaghetti sauce, mushroom sauce, beef gravy, etc.

Nut Butter Granola

Only a few ingredients.  Oats and nuts are good sources of vegetarian protein. It is cost effective if the quick oats are purchased in bulk, 25-50 lb. bags. My kids love it!  -Lindsey Scarber

6  c.  Quick or Rolled oats  

1/2 c. sweetened coconut flakes

1/2 c.  coconut oil

1  c.  honey

1  c.  almond butter, peanut butter, or nut butter of choice

1/4  c. water

1/2 - 1  tsp salt, optional

2 c. chopped nuts, walnuts, pecans, almond slices, etc. 

In a large bowl or a Bosch stand mixer, combine the dry ingredients: oats and coconut.  Set aside.

In wide-mouth quart jar, combine all other ingredients. Microwave until soft.

Stir occasionally until combined.

Grease 2 sheet pans, or 1 stainless steel industrial pan 4inches deep

Pour the wet into the dry ingredients. Stir.

Spread granola evenly onto the greased sheet pans. 

Bake at 300° for 25 min.  Use two racks in the oven, if needed. 

Remove from oven. Stir.  

Bake 10-15 more minutes until light golden brown. Granola will be soft when hot. It will get crisper as it cools. Let cool to room temperature. Or, if baking in the evening, turn off the oven and leave in oven overnight to dehydrate and cool to room temperature.

 

Store in an airtight container, such as a used #10 can with plastic lid.  

Serve with milk, raisins, Craisins, cinnamon, yogurt, prepared powdered, milk, or reconstituted evaporated milk, etc.   

Double the recipe:

Use a #10 can of quick oats (about 12 c.) 

Reduced-honey Recipe:  

Remove the 1 c. honey.  Replace with 1/4 c. water and 1/2 c. honey

No-Bake Cheesecake SUMMER DESSERT

1 ½ cups graham crackers, crushed (4.25 oz pkg)

¼ cup + 2 Tbsp butter, melted

3oz pkg lemon Jello, dissolved in…

1 cup hot water

12oz can evaporated milk, chilled             

8oz pkg cream cheese, softened     

1 cup sugar                                        

1 tsp vanilla

 

CRUST: In a pie pan (or if doubled, a 9x13 pan) combine graham cracker crumbs and butter. Press into pan.  Place in freezer.

FILLING: In small bowl, dissolve Jello in the hot water. Set aside. In large bowl, whip evap milk with electric beaters til frothy.  In separate medium bowl combine cream cheese and sugar. Whip while adding to the evap milk. Whip for at least 5 min. Fold in Jello mixture. Add vanilla. Pour filling on top of frozen crust. Refrigerate for 2 hours. Serve cold with blueberry or cherry pie filling as topping.